Culinary jottings

" Ramequins en caisses'' : — Take two ounces of mild grated cheese, and two ounces of white bread-crumbs ; soak the crumbs in milk, and pound them in a mortar with the cheese, and a little butter, till the whole is well mixed ; now season the mixture with pepper and salt, adding a tea-spoonful of mustard powder, and the yolks of three eggs. Finally beat up the egg whites to a stiff froth, mingle it with the mixture, and fill your paper cases, which should be well buttered to prevent their burning outside, or *' catching" the fondue within : bake them from ten minutes to a quarter of an hour, and serve them as soon as they have raised their heads, and have slightly taken colour. Beignets a la Pignatelli : — Put one pint of water in a stew-pan with one and a half ounces of butter, season with salt and pepper ; boil, and add four and a half ounces of flour, and one ounce of grated Parmesan. Stir over the fire for three minutes, then add sufficient eggs to turn the mixture to a smooth paste. Add to the paste one ounce of lean cooked ham finely chopped. When mixed, form the paste into fritters, and fry in plenty of hot fat. " Beignets savoies au Parmesan'' will be found elsewhere, and several dishes demanding cheese amongst the menus. N.B. — The best flour for fondues and souffles is potato flour, a recipe for which will be found in the menus. China souffle cases are nicer than paper ones. » /Votes on the Curing of Meat At different occasions in this work I have spoken of home-cured tongues, I now take the opportunity of jotting down a recipe for that useful operation, and of adding a few remarks upon salt meat which I think will be found useful. The general rules of this branch of kitchen work maybe given as follows : — For salting purposes you should procure a wooden tub sufficiently large to hold a haunch, a brisket of beef, or a fair sized leg of mutton. You cannot commence operations too soon in this climate ; the fresher the meat for pickling, the better. Rub the meat, after having cleaned and carefully wiped it, with salt, &c., at once, and take great pains that no part is omitted : all indentations, and holes caused by skewers, should be scrupulously salted. If you keep the meat in brine, see that it is frequently turned, and basted. A common syringe is a capital thing to use for salting work, — especially for large joints, — squirt the brine all over the meat, penetrating all cavities and chinks, A good pickle brine need not be wasted : after you have cured one joint, boil the liquid up again, skimming off the scum, add a little saltpetre, salt, &c., and it will be fit to receive another piece of meat. Let us now proceed to cure a tongue of from three to four pounds weight. For which the following ingredients must be prepared : — Best bazar salt \\ lb. Saltpetre 1 oz. Bay-salt (Indo-poo) 1 ,, Spiced pepper 1 ,, Moist sugar 5 ,, The juice of three limes and a sherry-glass of good vinegar ; or, if no limes be procurable, two glasses of vinegar.